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Baked Asparagus and Yellow Pepper Frittata

Adapted By Brennan's 27 Sep 2018

Tags: brunch, lunch, Easter, Frittata, Spring
Serving Size: Serves 4-6


2 pounds asparagus, preferably thin

2 large yellow bell peppers

3 shallots

1 medium zucchini

3 scallions

1 Tablespoon unsalted butter

10 large eggs

1/2 cup heavy whipping cream

3 Tablespoons chopped fresh flat-leaf parsley leaves

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

Adapted From:

A great addition to a brunch menu. It can even be made 1 day ahead and chilled, covered and brought to room temperature before serving. Pair with roasted potatoes, fresh fruit salad, and mimosas!

Preheat oven to 350F and butter a 13×9 x 2-inch baking dish  (3-quart).  Trim asparagus and diagonally cut into ¼-wide slices.  Cut bell peppers into ¼ inch-wide strips and mince shallots.  Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.

Have ready a bowl of ice and cold water.  In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in colander.  Immediately transfer asparagus to ice water to stop cooking.  Drain asparagus well in colander and pat dry.

In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers and softened, about 10 minutes.  In a large bowl whisk together eggs, cream, parsley, salt and pepper.  Stir in asparagus, bell pepper mixture, zucchini, and scallions.  Pour custard into baking dish and back in the middle of the oven until golden and set, about 35 minutes.  

Cool frittata on a rack.

Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving.